By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 2
62 cal · 25 min
Brussels Sprouts with Mushroom Sauce
Recipe GLPRc299ba172e8c32
Tender brussels sprouts coated in a savory mushroom sauce made with chicken broth, mustard, lemon, and fresh thyme. A simple, flavorful side dish ready in about 20 minutes.
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Ingredients
2 cups Brussels sprouts, trimmed and halved
½ cup Low-sodium chicken broth
1 teaspoon Fresh lemon juice
1 teaspoon Spicy brown mustard
½ teaspoon Dried thyme
½ cup Mushrooms, sliced
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Clean the brussels sprouts under running water. Trim the stem ends and remove any yellowed or damaged outer leaves. Cut each sprout in half lengthwise.
Cook the brussels sprouts until just tender. You may steam them in a steamer basket for 6 to 10 minutes, or microwave them on high in a covered dish with a splash of water for 3 to 4 minutes. They should be fork-tender but still hold their shape.
While the brussels sprouts cook, pour the chicken broth into a non-stick pot and bring it to a boil over medium-high heat.
Once the broth is boiling, stir in the lemon juice, spicy brown mustard, and dried thyme until well combined.
Add the sliced mushrooms to the broth and reduce the heat to medium. Simmer for 5 to 8 minutes, stirring occasionally, until the liquid has reduced by about half and the mushrooms are softened and have released their liquid.
Add the cooked brussels sprouts to the mushroom sauce and toss gently to coat all the pieces evenly. Heat through for 1 to 2 minutes.
Transfer to serving dishes and serve warm.
Comments
All ingredients are standard stock at Charlotte chains—brussels sprouts, mushrooms, chicken broth, lemon, mustard, and thyme are reliable finds at Harris Teeter or Kroger without a special trip. The 25-minute claim is honest for two servings if you're prepping while a pot heats; figure 7 minutes to trim and halve sprouts, 5 to slice mushrooms, then 10 minutes of simmering. Cost per serving runs around $3.50 to $4, driven mainly by fresh mushrooms and decent brussels sprouts in season. The dish is straightforward and works as a weeknight side, though it doesn't reheat brilliantly—mushroom sauce can turn soft and dull by the next day, making it best eaten fresh the same night.
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